Zucchini-Eggplant Enchiladas With Spicy Black Bean Sauce

Zucchini-Eggplant Enchiladas With Spicy Black Bean Sauce

Imagine this. You
are sitting at your table, sipping some iced tea, and the smell of roasted
vegetables fills up the house. What could you do with them? A soup, or maybe a
sandwich? No, you want something unique and delectable, something special to
treat yourself. So what do you do?

Well, you go to
Kim’s Skinny Bitch Cookbook and you find some inspiration. That’s right; it’s
another Skinny Bitch Tuesday! Today, the group is focusing on her Spicy Black
Bean Enchiladas. Kim uses a bunch of spices to fancy up her enchiladas, which
are filled with black beans and then covered in a spicy black bean sauce and
some vegan cheese.

I decided to give
this recipe a twist by stuffing the enchiladas with tender roasted vegetables
(zucchini and eggplant, to be exact), and using fire roasted tomatoes to add
tons of flavor to the black bean sauce. This creamy, pleasantly spicy, and
hearty sauce is poured over filled-to-the-brim tortillas and then baked until
bubbling. A sprinkle of salty feta and fresh green onions rounds out the whole
meal and makes for a dish that screams “wow!”

Want to bring
something new to the table? Look below!

Also, don’t
forget to check out the other recipes from the girls of the group!

Zucchini-Eggplant Enchiladas with Spicy Black
Bean Sauce

Serves 4        Serving Size: 2 enchiladas plus toppings           Calories/Serving: 383

  • Cooking spray
  • 2 medium zucchini, diced
  • 1 medium eggplant, skin on, diced
  • 1/2tsp salt, divided
  • 1/4tsp pepper
  • 1tbl olive oil
  • 1/2 onion, chopped
    1 red bell pepper, seeded and chopped
  • 1/2tsp paprika
  • 1/4tsp chile powder
  • 1 (15-oz) can black beans (reduced sodium), partly drained
  • 1 (15-oz) can fire roasted tomatoes (reduced sodium)
  • 1/4tsp cayenne pepper
  • 1/4tsp ground dried chipotle
  • 8 (8-inch) tortillas
  • 1/2c. crumbled reduced-fat feta cheese
  • Green onions for garnish


  1. Preheat oven to 400 degrees. Spray a baking sheet with
    cooking spray, and arrange eggplant and zucchini on a single layer on the
    sheet. Spray with more cooking spray, and sprinkle with 1/4tsp salt and pepper.
    Allow to roast until cooked, about 20-30 minutes (flipping halfway through).
    Set aside in a large bowl.
  2. Meanwhile, heat olive oil in a medium skillet. Add in
    onion, bell pepper, paprika, and chile powder. Cook over medium heat until
    tender, about 4-5 minutes. Add to bowl with roasted vegetables.
  3. Reduce oven heat to 350 degrees.
  4. To make the spicy sauce, combine the black beans, roasted
    tomatoes, remaining salt, cayenne, and chipotle in a food processor or blender
    until smooth and silky.
  5. To assemble the enchiladas, get out a medium/large baking
    dish and spread just enough of the black bean sauce to cover the bottom of the
    pan. Fill each tortilla with the vegetable mix, roll up, and lay seam-side down
    (they should fit snugly together). Cover with remaining sauce, and bake
    uncovered for 30-40 minutes or until well-heated through and slightly bubbling.
    To serve, garnish each enchilada with 1tbl feta and sliced green onions.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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